Bbq Ranchero Chicken Salad

• 6 boneless skinless chicken breast halves, about 1-1/2 lbs.
• 1/2 cup barbecue sauce
• 1 (10 ounce) package mixed salad greens, torn (6 cups packed)
• 2 medium tomatoes, chopped
• 1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.)
• 1 small red bell pepper, cut into short, thin strips
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup canned black beans, rinsed and drained
• 1 (2 1/2 ounce) can ripe olives, sliced, drained
• 2 green onions, thinly sliced
• 1 cup fat free ranch dressing
• 1 teaspoon chili powder
• 3/4 teaspoon cumin, ground

1. Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
3. Combine dressing, chili powder and cumin; mix well.
4. To serve, divide lettuce mixture onto 6 serving plates.
5. Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
6. Reheat chicken or served chilled.
7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

chicken, barbecue sauce, salad greens, tomatoes, jalapeno pepper cheese, red bell pepper, whole kernel corn, black beans, ripe olives, green onions, ranch dressing, chili powder, cumin

Taken from www.food.com/recipe/bbq-ranchero-chicken-salad-773 (may not work)